Chilly Night Chili

Name: Chilly Night Chili
Ingredients: 2 pounds lean ground beef; 1 large onion, diced; 1 (28-ounce) can diced tomatoes, undrained; 2 (8-ounce) cans tomato puree; 2 (16-ounce) cans kidney beans, undrained; 1 (4.5-ounce) can chopped green chiles; 1 cup water; 2 garlic cloves, minced; 2 tablespoons chili powder; 2 teaspoons salt; 2 teaspoons ground cumin; 1 teaspoon pepper; Hot cooked rice; Toppings: shredded Cheddar cheese, sour cream, sliced ripe olives

14 ingredients

2 steps

Ingredients

2 pounds lean ground beef
1 large onion, diced
1 (28-ounce) can diced tomatoes, undrained
2 (8-ounce) cans tomato puree
2 (16-ounce) cans kidney beans, undrained
1 (4.5-ounce) can chopped green chiles
1 cup water
2 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons salt
2 teaspoons ground cumin
1 teaspoon pepper
Hot cooked rice
Toppings: shredded Cheddar cheese, sour cream, sliced ripe olives

Directions

1

Cook beef and onion in a Dutch oven over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Return to Dutch oven. Add tomatoes and next 9 ingredients.
2

Bring mixture to a boil; reduce heat, and simmer 45 minutes. Serve over hot rice with desired toppings.